Best-Ever Leftover Turkey Stew
Like most Thanksgiving dinners, you might find yourself with a large container of leftover turkey and wondering how you might eat it all. Instead of reheating leftovers, make something else instead! This stew can also help you use up extra celery, onion, and potatoes that you might have had on hand for preparing your feast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Soups
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 celery stalks, diced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 cup all-purpose flour
- 6 yellow potatoes, diced
- 4 cups chicken broth
- 1 1/2 cups half-and-half
- 1 tablespoon minced fresh thyme
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 pounds shredded or chopped leftover turkey meat
- In a large Dutch oven, melt the butter over medium-high heat. Add the onion and celery and season with the salt. Cook, stirring, for about 2 minutes, then stir in the ﬂour and cook for 1 minute.
- Add the potatoes, broth, half-and-half, thyme, and pepper. Bring to a boil, then reduce the heat to medium and cover. Simmer for about 15 minutes. Stir in the turkey and simmer for 5 minutes more. Taste and season with salt and pepper.
- Ladle into bowls and serve.